Ingredients

makes 6 cups

　　2 cups cider vinegar

　　4 cups sugar

　　2 1/2 teaspoons kosher salt

　　1/2 teaspoon allspice berries

　　1 teaspoon cloves

　　3 pounds small fresh figs, ripe but firm with stems

　　

Step 1

In a medium nonreactive pot, bring the vinegar, 3 cups of the sugar, and the salt to a simmer. Add the allspice and cloves and let steep off the heat for 10 minutes. Add the figs to the pot, return to a simmer, and cook over low heat for 10 minutes. Let cool and then refrigerate overnight.

　　

Step 2

The next day, bring the figs back to a simmer with the remaining 1 cup sugar over low heat and cook for 10 minutes until they are soft, slightly shrunken, and flavorful. Allow the figs to cool before refrigerating, where they will keep for a month or so.

　　Cooking in the Moment